Name: Blueberry-Lemon Icebox Cake
Total time: 70 min
Ingredients: 2 cups (16-ounces) heavy whipping cream; ½ cup granulated sugar; 1 cup of store-bought or homemade lemon curd, divided; 3 cups fresh blueberries, plus ⅓ cup, divided; juice of ½ a large lemon (about 1 tablespoon)For the lemon cream:; 1 9x5 pound cake, trimmed of top, bottom and sides (saved for another use); 8 ounces mascarpone cheese, room temperature; ¾ cup powdered sugar; zest of 1 large lemon; 2 tablespoons water

Lemon Cake

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Tender pound cake layered between fluffy lemon curd mascarpone cream and a fresh blueberry sauce for a wonderful frozen dessert you'll be thrilled to serve all summer long!

Milk

Eggs

Wheat

Vegetarian

Creams & Creamers

milliliter

heavy cream

Sugars & Sweeteners

gram

sugar

Pie Fillings

lemon curd

Fresh Fruit

blueberry

lemon

Dessert

cake

Cheese

mascarpone cheese

powdered sugar

Water

water

Vitamin E

Vitamins

Lactose

Carbohydrates

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Trans fatty acids

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Vitamin A

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Saturated Fat

Iron

Sugar

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Total polyunsaturated fatty acids

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Zinc

Copper

Manganese

Selenium

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Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Beta-carotene

Presenting a light, airy and absolutely vegan Vanilla-Lemon Cake, perfect for every occasion. This cake blends the richness of vanilla with the zesty edginess of lemon, making it an unforgettable dessert. With added touches of almond flavor and decorative colored sugars, you're not just baking a cake, but creating a celebratory centerpiece!

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Coconut Flour Lemon Cake

Lemon Pound Cake  - This is the Best Lemon Pound Cake on the Internet!  Tart, sweet and filled with lemon flavor, you will adore this Cream Cheese Lemon Pound Cake Recipe with a secret ingredient for years to come!

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Lemon Cake Roll

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Lemon Sour Cream Cake

The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

Blueberry-Lemon Icebox Cake

Dairy

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Produce

Bakery

Beverages

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